Who would have thought that the words good for you + chocolate cake could ever be used in the same sentence. Definitely not me! So when Mrs. Pen sent me a recipe for a healthy chocolate cake, I was curious. I’ve been trying to cut the amount of sweets I have been eating to help shed those last few extra pounds. I’m a sucker for dessert and since I can’t live my life without a chocolate something, I decided to give this healthy chocolate cake recipe a try. I have to admit I was a little skeptical. Who wouldn’t be with a cake made with…. wait for it…. black beans!
Now for the verdict….
AHMAZING! I can’t believe I am saying this, but you MUST give this cake a try. It is so yummy, moist and you would never guess it has no flour or sugar, let alone made with beans. I kept the secret ingredient from Mr. Sunglasses because I knew he wouldn’t want to taste it if he knew. When he told me it was the best chocolate cake he has ever eaten, I couldn’t help but be giddy, and when I told him what it was made of, he didn’t believe me.
I will certainly make this cake again. Why wouldn’t you when it’s low in calories (compared to what I’ve been used to all these years). I’m looking forward to trying to make a vanilla version of this cake, but let me say I have a feeling I will be baking with beans more often. I have included the recipe if you’d like to give it a try… but like I said, you should and you won’t regret it!
Makes a 9″ one layer cake
Ingredients:
- 1-15 ounce can of unseasoned black beans OR 1 1/2 cup cooked beans, any color
- 5 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon sea salt
- 6 tablespoons unsalted organic butter
- 1/2 cup + 3 Tablespoons honey
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
Preparation:
Preheat oven to 325 degrees Fahrenheit. Spray a 9″ cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.
Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with honey until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and tap it on the counter a few times to pop any air bubbles.
Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use an overturned plastic chip bowl). For BEST flavor, let cake sit overnight. (If you don’t want the cake to have a bean taste to it, I suggest you let it sit for the eight hours!) If you would like, you can stack the cake. I simply took my 9 inch layer and cut it horizontally in two layers. Frost immediately before serving.
GOLD / grapefruit / 4555 posts
Curiouser and curiouser. Do you think this recipe could be used for a first birthday cake?
grapefruit / 4669 posts
That is so interesting. I’ll have to try it sometime! I’m very skeptical, though…me and sugar are like BFFs.
GOLD / pomelo / 5167 posts
@NaturallyCathy: Oh most definitely. It’s so moist, yummy and a healthy choice. I’ll be trying the vanilla version and if I like it, Sienna will be having that for her smash cake.
honeydew / 7488 posts
I have had black bean brownies before, and they were really good! They were really cakey though, so maybe it was actually a dense cake. This cake looks yum.
GOLD / grapefruit / 4555 posts
@Mrs. Sunglasses: Schweet. I want to make something that was a little more savory than, say, apple spice or carrot cake (no offense to those cakes, they just seem rather ordinary to me). I love love love chocolate and I think if I can make it in a healthy way, LO and company will love it.
guest
Any suggestions for a good frosting to pair with the cake?
wonderful olive / 19353 posts
Interesting!!
GOLD / grapefruit / 4555 posts
I second the query about what frosting to use with this. Any suggestions that will also be good for LO?
GOLD / wonderful grape / 20289 posts
Sugar has been a migraine trigger for me…. Unfortunately so is chocolate
I’m sad, I’d love to try this!
cantaloupe / 6730 posts
So, since this is nearly all protein (eggs and beans), can I make this for supper?
pomegranate / 3225 posts
for amazing blondies/chocolate cookie dough dip, try using garbanzo beans… seriously so sinful and no body will EVER know! My DH did not believe it when I told him what was in there.
blogger / wonderful cherry / 21616 posts
@Grace: hahaha I approve of this comment.
@jayme: my sister used this frosting: http://thenourishinghome.com/2012/03/3-favorite-frostings/
@NaturallyCathy: It’s the cake I’m using for LO’s smash cake! And the cake my sister used for her LO. We also made them into cupcakes, and that’s what I’ll be doing for the guests at LOs birthday.
@tororojo: DO IT!!!! It’s the only way I was able to give up allll processed sugars. I replaced it with natural sweeteners like raw honey and pure maple syrup. They are even sweeter and have delicious tastes. After a year – I cannot even eat white sugar because it’s too sweet and make me feel sick. I love that!
pear / 1723 posts
@Grace: haha, love it! I’m just pulling this out of my oven now. but since she said it’s best to let it sit overnight, i suppose i’ll have it for breakfast instead
admin / watermelon / 14210 posts
fascinating. i must give this a try!
hostess / papaya / 10540 posts
Yum! Can’t wait to give this a try!
blogger / pear / 1964 posts
Humm….Im still on this stupid MSPI diet, so no butter. I wonder how it would be with the Earth Balance soy free/dairy free spread? My brother made me a cake for my birthday and he used a paleo frosting recipe that had avocados in it.
GOLD / pomelo / 5167 posts
@artbee: Oh no! but I’ll try the vanilla version and I’ll probably blog it too, maybe that one you can try?!
GOLD / pomelo / 5167 posts
@Mrs. Tricycle: wow that is to tough! I’m so not what you consider to be a healthy eating person. I had no clue what a paleo diet meant until not long ago. So this is me venturing out… and I like it
GOLD / pomelo / 5167 posts
@Mrs. Pen: Thank you so much for the recipe. I’m slowly learning to cook with more natural stuff, hoping it tweaks the way DH thinks about processed foods. (to him thats good)
blogger / wonderful cherry / 21616 posts
@Mrs. Tricycle: try using coconut oil instead. It’s a common paleo substitute
blogger / nectarine / 2010 posts
I saw this on pinterest the other day and was very curious. I’ve made brownies with black beans before and they were good.
Just FYI baking does not kill botulism spores, so do not give anything baked with honey to babies under 1.
GOLD / wonderful grape / 20289 posts
@Mrs. Sunglasses: yay, I didn’t know there was a vanilla version
cantaloupe / 6146 posts
@NaturallyCathy: That is exactly what I was thinking–though I might still be a little honey-shy.
nectarine / 2192 posts
This is awesome! DH has lots of food allergies, and he can eat this too! Thanks!
persimmon / 1472 posts
Can I see your vanilla version? DD’s birthday party is in two weeks and this is way healthier than my original healthy cake recipe. I will probably do chocolate and vanilla cupcakes, but want to do vanilla for her smash cake so I can add good coloring for a rainbow cake!
blogger / wonderful cherry / 21628 posts
I’m going to try this.
kiwi / 623 posts
@Mrs. Sunglasses: can you share the vanilla version? I would love to try this for LO’s birthday that’s coming up. Thanks!
guest
My hubby makes a version of this cake with stevia instead of honey. It’s pretty good. Our son loves it, but I’d rather do without sweets than eat a substitute.
pomegranate / 3314 posts
This is SO interesting!
@Mrs. Pen: you have the best ideas. I’m seriously inspired by how much effort you put into having a healthy diet for your fam.
blogger / wonderful cherry / 21616 posts
@meredithNYC: you are too sweet! Thank you! I’m far from perfect but I try and I just feel so much better eating well.
pomegranate / 3314 posts
@Mrs. Pen: I agree that it makes quite a difference. I am just starting out small and trying to cut out quite a few simple carbs and eat more vegetables and I already feel so much better.
blogger / eggplant / 11551 posts
These look fantastic, I must try this!
squash / 13199 posts
wow I will have to try this
pear / 1723 posts
SO good! My choc cake always ends up dry, and this is so moist! Baked it last evening and it was still a little beany this morning. Now at lunchtime, it’s so perfectly chocolatey. Can’t wait to see the vanilla version. Thanks Mrs. Pen and Mrs. Sunglasses!
pomegranate / 3383 posts
This looks great! I’m totally trying the vanilla version!
@Mrs. Sunglasses: did you find it too sweet at all? Do you think the amount of honey could be reduced?
GOLD / pomelo / 5167 posts
@artbee: @littleveesmommy: @enjollah: @MerryC: @Sammyfab:
The vanilla version can be found here : http://healthyindulgences.net/2009/07/healthy-cake-with-a-secret-part-2-gluten-free-low-carb-yellow-cake/
I actually remove any type of sweetner and put honey instead. I find the taste to sweeten the cake just enough. NOw I have to find coconut flour…. do they have that at the standard grocery store? maybe in the bio section?
GOLD / pomelo / 5167 posts
@MerryC: OH yay!!!!! I told you it was awesome! Who would of guessed!!!
@Sammyfab: Seeing I didn’t put any other type of sweetner that the original recipe called for (Stevia and another) I think it came out just fine. Makes me realize I can use honey and real maple syrup from this moment on.
pomegranate / 3383 posts
@Mrs. Sunglasses: you can find coconut flour at bulk barn! I find honey super sweet so I usually use agave and decrease the amount to 1/4 cup or most recipes! 1/2 cup of honey seemed like a lot but its good to know you found it to be the right amount of sweetness. I can’t wait to try the recipe!
nectarine / 2192 posts
After some searching, here is a vanilla version:
http://www.thespunkycoconut.com/2009/06/gluten-free-dairy-free-sugar-free.html
Enjoy!
cantaloupe / 6146 posts
@Mrs. Sunglasses: Please let me know how the vanilla cake goes. Do you just take out the chocolate? Won’t it look brown still?
@AmeliaBedilia: Did you try that one? Did you like it?
coconut / 8305 posts
@Mrs. Sunglasses: I just wanted to come back and update that I made this for P’s birthday party & it was delicious! I’m currently eating the leftovers! =)
cantaloupe / 6630 posts
I just made this and it’s amazing!
@Mrs. Pen: Did J like it as his smash cake? I’m thinking of giving A it for hers, and frosting it with 9% Greek yoghurt. I wondered if the rich cocoa taste would be too much for her though? What did J think?
guest
I made this cake today and it is AMAZING! It is PERFECT for my grandfather who is diabetic, he doesn’t have to feel guilty about more than one slice
I am just sprinkling powdered sugar on top with some fresh berries on the side. Raspberries, strawberries, or blueberries are amazing with this cake! Or warm it up and eat it with some frozen vanilla yogurt
for a tasty summer treat!!!